RSTO 2301 - Principles of Food and Beverage Controls
A study of financial principles and controls of food service operation including review of operation policies and procedures. Topics include financial budgeting and cost analysis emphasizing food and beverage labor costs, operational analysis, and international and regulatory reporting procedures.
Recommended Basic Skills prerequisites: Ready for INRW 0420
Semester Hours: (3 -3- 0)
CIP: 12.0504
Offered at:
NLC: No
NVC: No
PAC: Yes
SAC: No
SPC: Yes
Click here for course schedule information.
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